Gastronomy as a fine art, or, The science of good living
Subtitle: A translation of the "Physiologie du go© t" of Brillat-Savarin
By: by R.E. Anderson, M.A.
Contributors: Anderson, Robert E.
Publisher: Chatto and Windus
Published: 1877
Place of publication: London
Language: eng
Number of pages: 280
Subjects: Gastronomy
Notes: Translation of Physiologie du go© t.